In a mixing bowl, combine ground beef, flour, salt, black pepper, and paprika.

In a large skillet, melt butter over medium heat. Add chopped onions and cook until golden.

Add the seasoned meat mixture to the skillet and brown while breaking it into small pieces, stirring frequently.

Once meat is no longer pink, add cream of chicken soup and sliced mushrooms with their juice. Simmer for about 5 minutes to allow flavors to meld.

Reduce heat to low and gently stir in sour cream until well incorporated. Heat through without boiling to prevent separation.

Serve hot over cooked egg noodles, rice, or chow mein noodles.